Quick bread

Bread 

Bread is a funny thing. It is one of the very few foods that I know does not agree with me that I still crave regularly, I try my very best to avoid it, but some meals just feel incomplete without it.  Burgers are one of those meals. I love a salad bun, but sometimes I want a burger bun.  

Quick bread
Quick bread

Time to experiment

I’ve experimented with different recipes and gluten-free, grain-free flours but never felt satisfied with the end result. Until now.  These little ‘bread’ rounds are made from egg and cream cheese, they are amazing. Don’t get me wrong they are not ‘like’ bread, they are nothing like bread, they are better than bread.

It’s bread Jim but not as we know it

Sorry, my geek was showing again. Now with the Star Trek reference out of the way lets get back to the bread.  They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option. They don’t break apart when you pick them up or crumble while you eat them. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes.  If you are looking for an easy replacement for a slice of bread, give these bad boys a go.

Quick bread recipe

Quick bread ingredients

Ingredients

  • 3 eggs, separated
  • 3 Tbsp. cream cheese
  • ¼ tsp. cream of tartar
  • 1 tbsp. garlic powder
In one bowl add the egg yolks, cream cheese and garlic powder.
In one bowl add the egg yolks, cream cheese and garlic powder.
In another bowl add the egg whites and cream of tartar.
In another bowl add the egg whites and cream of tartar.
Whisk until the whites are fluffy and form stiff peaks.
Whisk until the whites are fluffy and form stiff peaks.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Whisk together the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Bread mix
Bread mix
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Bake for 20 minutes in the middle of the oven.
Bake for 20 minutes in the middle of the oven.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

Quick bread

  • Servings: 12
  • Rating: ★★★★★
  • Print

This keto friendly bread is easy to make and a great alternative for traditional bread



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs, separated
  • 3 tbsp. cream cheese
  • 1/4 tsp. cream of tartar
  • 1 tbsp. garlic powder

Directions

  1. Preheat the oven to 150 degrees C 300 degrees F
  2. Separate the eggs; there must be no yolk in the white.
  3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
  4. In another bowl whisk, together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
  5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
  6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
  7. Line a baking tray with baking paper
  8. Spoon the mixture into 12 even disks.
  9. Bake for 20 minutes in the middle of the oven.
  10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
  11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
  12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

  • Fork
  • Spatula
  • Whisk
  • 2 bowls
  • Baking tray
  • Baking paper
  • Cookie cutter for discs
  • Cooling racks
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Small vanilla cupcakes with vanilla icing

Vanilla cupcakes

Something sweet 

I realised recently that I don’t post a lot of sweet treats so thought I would give your something sweet this week. This is my grain-free vanilla cupcakes with sugar-free frosting. The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.

Making it feel like real cake 

I often find that making cakes taste like cakes when you aren’t using standard cake ingredients is difficult. The light and fluffy texture are not easy to achieve unless you know that eggs hold the key. It has taken me a while to get the technique right, but I think I have it. Egg whites whisked to stiff peaks that are folded into a cake batter make grain free cakes light, fluffy and airy. You would swear you were biting into a sponge cake. 

Coconut flour 

Jaime has come to a decision that he doesn’t like coconut flour; he doesn’t like cookies and cakes baked with coconut flour. I didn’t have the heart to tell him that the tray of cupcakes he ate in one afternoon was made from coconut flour, I didn’t want to ruin his afternoon. When you bake with coconut flour, it is a good idea to remember that not all coconut flour is made equally. Sometimes coconut flour can be very dry, it will soak up all the liquid in your recipe and leave you with something difficult to eat. When I bake cakes with a new bag or brand of coconut flour, I like to leave the batter to hang out for 10 minutes. This is to make sure that the flour doesn’t steal all the moisture in my cake. If the flour is super thirsty, you can add a little more liquid and save the cake before you bake. 

Vanilla cupcakes recipe

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Vanilla cupcakes

  • Servings: 12
  • Rating: ★★★★★
  • Print

The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Directions

  1. Instructions
  2. Separate the egg whites and yolks. 
  3. Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks. 
  4. Set the egg whites to one side
  5. Put the remaining ingredients into a food processor and blend together to create a smooth batter.
  6. Gently fold the egg whites into the batter.
  7. Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
  8. Pour the batter into the cupcake wrappers, don’t overfill the cupcake wrappersPour the batter into the cupcake wrappers, don’t overfill the cupcake wrappers
  9. Bake at 180 degrees C/ 350 degrees F for 20 minutes
  10. Allow the cakes to cool completely before icing

Nutrition

Per Serving: 80 calories; 6 g fat; 5 g carbohydrates; 2 g protein

Equipment

  • Whisk
  • Bowl
  • Food processor
  • Muffin tin
  • Cupcake wrappers
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Christmas fruit cake

Do people like fruit cake? 

Fruitcake always makes me think of Christmas. Back in the UK, I remember there being a lot of fruitcakes at Christmas, I also remember that most of them came topped with marzipan. Stupid almonds. Stupid nut allergy. I didn’t get a lot of Christmas fruitcake when I was younger. 

Christmas fruit cake
Christmas fruit cake

So nommy 

My mother in law makes a kick-ass Christmas cake. It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing.  I love the cake, but the sugar crash afterwards is not so loveable. Not overly happy about how it fills up my carb pockets either. 

Christmas without the carb coma 

Anyway. Rather than pass on the chance to eat fruitcake, I thought it would be better to adapt a recipe so that I can drop the sugar and flour to make them more guilt (and sugar crash) free. 

My mother in law gave me the recipe that she uses for her Christmas fruitcake.  After a little experimentation, I landed on the perfect recipe that was moist, dense but not stoggy.  

Time for a test 

Jay loves fruit cake, so he made the perfect taste tester to see if I had the recipe right.  

After his first taste, he said ‘I don’t think you will like this, don’t eat it, baby’. Generally speaking, this means that what Jay is eating is so good that it doesn’t want to share.   

That is a big check in the approved recipe box. 

Another critical indicator of how good a recipe is how long said item of food lasts.  If I make something new and it is all gone on the same day I made it, it is a sure sign that it is loved. Anything that is gone within two days usually means that I have some work to do on the recipe, or aliens have replaced my entire family.  I haven’t noticed any stranger than normal behaviour from them so alien abduction and replacement probably shouldn’t concern me. 

Wait you want some? 

One disturbing thing did happen after I made this version of fruitcake while slicing the cake a little voice floated in from our living room… ‘Daddy what is that? Can I try some?’  

We have a winner 

The fruitcake I made was completely gone in under 8 hours, another tick in the approved box. 

I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a little rum to make sure the cake stays nice and moist.  You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap. 

Gluten-Free Christmas fruit cake recipe

Christmas fruit cake ingredients
Christmas fruit cake ingredients

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • optional – 1/4 cup rum
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
In another bowl, mix together the two eggs
In another bowl, mix together the two eggs
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
In a bowl, whisk the egg whites until they are soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.
Mix in the fruit cake mix to the batter.
Mix in the fruit cake mix to the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Mini fruit cakes ready for the oven
Mini fruit cakes ready for the oven
Christmas cake fresh from the oven
Christmas cake fresh from the oven
Full cake and mini cakes
Full cake and mini cakes

Gluten-free Christmas fruit cake

  • Servings: 12
  • Rating: ★★★★★
  • Print

What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).



Credit: Cath @ easycleaneats

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • 1/4 cup rum (optional)

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Shift the flour and baking soda together in a bowl.
  3. In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
  4. Mix together the wet and dry ingredients leave the fruit cake mix to one side.
  5. In a bowl, whisk the egg whites until they are soft peaks.
  6. Mix in the fruit cake mix to the batter.
  7. Fold the egg whites into the batter.
  8. Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
  9. Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Nutrition

Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein

Equipment 

  • Electric whisk 
  • Large mixing bowls x2
  • Wooden spoon or spatula 
  • Cake tin 
  • Cooling rack 
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.